This is a one pot family meal that is easy to make. The sauce has a light taste of garlic and rosemary that goes well with the chicken and veggies. I put in the whole garlic cloves so they can braise in the sauce and sweetened in flavour. I like to serve this dish with rice so the rice can soak up all of the good flavour from the sauce.

Serves 4

  • 8 chicken legs or thighs, skinned (2 chicken legs per person)
  • 1/2 tsp coarse salt
  • freshly cracked black pepper
  • 1/2 cup cranberry juice
  • 2 tbsp soy sauce
  • 1/2 cup low sodium chicken stock
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 8 whole cloves of garlic, peeled
  • 1 small onion, sliced thin
  • 2-3 sprigs of fresh rosemary
  • 2 large carrots, 1" diagonal slices
  • 1 bunch of asparagus, washed and trimmed
  • 2 tbsp of corn starch
  • 1/4 cup water

In a large pot, on medium high heat, drizzle in the olive oil and take the skinned chicken legs and sear both sides making sure to season the chicken. After a minute quickly add in the cranberry juice and the chicken stock and scrap the brown bits from the bottom of the pot.

Then add in the soy sauce, sugar, onion slices, whole garlic cloves and the fresh rosemary sprigs. You do not have to take the rosemary off the stems for it will just naturally fall off while cooking. Drop the heat down to low and simmer for a good 25 minutes until the chicken looks like it is coming off the bone. This would be a good time to make the rice (find the recipe below)

In the last 5 minutes of cooking add in the sliced carrots and the asparagus. Make sure the asparagus is not drowned in the sauce rather have it sitting right on top of the chicken. Season again with salt and pepper then close the lid to steam. Meantime, in a small bowl, get the corn starch and stir it together with the 1/4 cup water. Open the lid of the pot and drizzle in the corn starch mixture. Stir once more and let the sauce thicken for about 2 minutes. Once the sauce has thickened turn off the heat and serve.

Ingredients for Rice:

  • 1 cup rice
  • 2 cups water
  • 1 tbsp butter
  • pinch of salt
  • 2 sprigs of green onion, sliced diagonally

In a medium sized pot put in the 2 cups of water, put on the lid and bring it to a boil. Add in the salt, butter and the rice and stir bringing the heat down to low. Put the lid back on and simmer for around 18-20 minutes. Check the rice at this point to make sure that it has cooked through. Turn off the heat and let stand for a good 5 minutes so it will be easier to fluff up the rice later on. Add the green onions and fluff the rice with a fork. Serve with the braised chicken and veggies and enjoy.

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